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5* Twice-Baked Creamy Sweet Potatoes (2)

Source of Recipe

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5* Twice-Baked Creamy Sweet Potatoes (2)

Taste of Home October/November 2010
Reviews rate this recipe 5 Stars!
Microwave
Prep: 20 min. Bake: 15 min.
MAKES: 2 servings

“Everyone loves twice-baked potatoes but they're even better made with sweet potatoes! The microwave helps turn ordinary potatoes into a dish fit for a holiday.” —Darlene Brenden, Salem, Oregon

Ingredients:
• 2 medium sweet potatoes
• 2 ounces cream cheese, softened
• 2 tablespoons sour cream
• 1 tablespoon butter
• 1/4 teaspoon salt
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon

Directions:
1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once.

2. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp. Add the cream cheese, sour cream, butter and salt; mix well. Spoon into potato shells.

3. Place on a baking sheet. Sprinkle with brown sugar and cinnamon. Bake, uncovered, at 425° for 12-15 minutes or until heated through and topping is golden brown. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

1 serving equals 350 calories, 18 g fat (8 g saturated fat), 56 mg cholesterol, 441 mg sodium, 43 g carbohydrate, 4 g fiber, 5 g protein.